Slow Cooker Adobo Chicken

This recipe is missing some key ingredients for the real adobo. Forget the ONION you don’t want that and put ginger instead. So to the people who will try to cook adobo using this recipe i advise to put garlic,bay leaves and whole pepper first and then and your chicken let the skin get a little bit crunchy and then add your soya sauce and let it simmer but turn your chicken on both side for the best taste and after that add 2 to 3 cups of water just how much sauce you want and season with salt and ground pepper. And let that bad boy cook for 30 mins. Then you can add your vinegar, don’t stir just let cook for another 30mins to an hour. Filipina here and that’s how i cook mine.

I don’t put onion but I add bay leaf some juice from a lemon then a little fresh ginger and pickling spice. Delicious

My sons compare my usual chicken adobo against their lola’s all of the time. Lola’s always wins. I tried this recipe, and my chicken adobo became comparable to lola’s, yay. A plus, much less work and clean up for me because I cooked in a slow cooker. Note, please don’t add brown sugar as other authors have suggested. If you want authentic adobo, brown sugar is not used.

Yes tangy is what it’s about. Really need to add dried, whole, bay leaves and whole black peppercorns to the simmering broth and a few shakes of ground turmeric and ginger. Strain out bay and peppercorns at the end. Also, add frozen green peas to the bowl and spoon in hot rice and chicken/adobo broth.

I was very disappointed in the results of this. Over powering with the soy sauce and not at all what I’d hoped for. I felt the chicken was dry even though it shredded real easily. Rice and a vegetable didn’t help. I made it just as written with no changes. Won’t make this again.

To those who think this is way too much vinegar, you should be using rice vinegar, it’s milder than plain white vinegar and it has a ‘sweetness’ to it, the OP should’ve suggested this in the recipe, imho. IF you don’t have rice vinegar then by all means lower the amount and the added sugar should temper it more to your liking. Vinegar and sugar are the base for sweet n sour anyway, so this could be a slant on such dishes.

You are missing some of the ingredients for adobo, whether it’s chicken or pork, there should be a couple of dried bay leaves, 5 or 6 peppercorns and a few potatoes peeled and cut into cubes. Low sodium soy sauce is fine and white, distilled vinegar is commonly used.

I am not an adobo oficionado, so I made this recipe as written with the exception that I used boneless and skinless chicken thighs. I cut the onions extra large so that they could be easily picked out by those that don’t like them. This was a hit and I will make it again and again!

GREAT EASY TO DO AND MEMORIES OF LIFE IN HAWAII!!!!!!!!!!

I liked this and the tang to it. My significant other is very American and was not as much of a fan. I did use the suggestion from another commenter, and used peppercorns, bay leafy, and white vinegar.

There’s one important ingredient that this recipe didn’t have–dried bay leaves? It’s not traditional without it. You need to add two or three dried bay leaves. In my version, I like to add diced potatoes. To thicken the yummy adobo sauce, I would add roux towards the end. This will adhere to the white steamed rice. Yum!!!

Whole family liked it. Super easy. Used chicken breasts cut into chunks instead of whole chicken, so deceased soy sauce to 1/2 cup, vinegar to 1/3 cup, and cooked 5 hours. Based on other reviews, used red wine vinegar, and added 2 bay leaves, 10 whole peppercorns, and 1 tbsp brown sugar. Yum!

This came out so good. I used red wine vinegar because of what I read from other comments. The red wine vinegar I think made it perfect. Very delicious sauce.

I love this recipe! I used 6 chicken thighs and slow cooked them for 8 hours. They had so much flavor and the meat just fell off the bone. I shredded the chicken and served it over brown rice with broccoli and slices of avocado. I’ll definitely make this again!

OFF THE HOOK. Use Jasmine Rice and make sure to have extra sauce…..cuz it’s great mixed with the rice. But you don’t want it doing the back stroke in the sauce either. Boy oh boy was it good.

This still is my Go To bone in chicken recipe after all these years. I’m pleased it has survived the test of Internet time! Please, by all means use white or rice vinegar with this recipe! The first time I tried this dish without a recipe was with apple cider, so I didn’t know the difference, however I appreciate the dish all that much more! It is a go-to for bone-in thighs while on Keto!

try substituting pineapple juice for the vinegar for an interesting variant, along with some pineapple chunks. Its fantastic!

Delicious!

No changes. Will make it again.

made this, my Filipino sister-in-law said her mom would add a couple of dashes of sugar just to cut the bitterness of the vinegar, it was so easy and delicious! Now i Just have to learn to make ponset to go with it!

I followed the advice of the most helpful reviewer. Added a couple bay leaves and pepper. I left the onion in, as we love onion. Also, on the advice I used white vinegar. Easy and delicious, served with Spanish rice and steamed broccoli.